Preheat the oven to 400°F (200°C) and roast sweet potatoes whole until tender, approximately 45 to 60 minutes.

Allow the potatoes to cool completely, then peel away the skin and measure out 2 cups of the soft flesh.

Combine the roasted sweet potato flesh, cacao powder, maple syrup, almond milk, almond butter, vanilla extract, and sea salt in a high-speed blender or food processor.

Process the mixture on high for 2 to 3 minutes, scraping down the sides as needed, until the texture is silky smooth and aerated.

Transfer the pudding into individual serving bowls or an airtight container.

Refrigerate for at least 1 hour to allow the pudding to set and the flavors to fully develop before serving.